The Best Chicken, Squash & Chickpea Stew Recipe

Add hot harissa yogurt to this hearty chicken and chickpea stew that's good for the whole family. You can serve it with plain yogurt for little ones.

– 1 tbsp olive oil – 4-6 skin-on chicken thighs or drumstick – 1 onion, finely chopped – 2 garlic cloves, crushed – 1-2 rosemary sprigs, leaves picked and finely chopped – 2 tbsp tomato purée – 2 bay leave – 400g butternut squash, cut into 3cm chunk – 2 x 400g cans chickpeas, drained To serve – 4 tbsp yogurt – 2 tsp harissa – toasted flaked almonds – coriander leave

INGREDIENTS

Heat oil in a small lidded casserole over medium-high heat. Nestle chicken skin-side down and cook 8-10 minutes till golden brown. Flip and cook for 5 minutes before transferring to a pan.

INSTRUCTIONS

STEP 1

Add the onion to the pan's fat and reduce heat to medium. Fry 8 minutes until soft, then add garlic, rosemary, tomato purée, and bay.  

STEP 2

Add 600ml water and whisk in any parts from the bottom of the pan after 2 minutes. After adding squash and chickpeas, nestle the chicken skin-side up.  

STEP 3

Cover and cook until chicken is done and squash is soft, 40–45 minutes. Add water as needed or remove the pan lid for the last 5-10 minutes if there's too much liquid.

STEP 4

From the pan, shred the chicken and discard the skin, or retain the thighs whole and remove the skin for baby-led weaning.  

STEP 5

Chickpea stew can be blended into a purée for weaning babies. Mash some chickpeas and squash to thicken the sauce, return the chicken to the pan, and serve.

STEP 6

Marbling the yogurt, harissa, and a pinch of salt in a small bowl. Sprinkle coriander and toasted flaked almonds on the stew.

STEP 7

Easy Sausage & Kale Minestrone Recipe

ALSO SEE